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Displacement will be challenging at best to figure out as well as final yield. Yield will depend on a few things. Firstly, your lees (yeast cake) will vary from batch to batch, therefore it could be more or less with each batch, so, no way of telling from that. Secondly, whether you decide to...

Just so you know, bubbles are not a reliable method of telling whether a ferment is done or not. Sometimes, late in primary, bubbles are just degassing, meaning the CO2 that is left in your must is still trying to push it's way out. What does your hydrometer say? Trust your hydrometer...

Sweet!

Most recipes that I've seen add the Pea flowers in secondary, after stabilizing. Adjust acid very sparingly after adding the flowers & give it @ least a couple of days in between adding more acid to judge where you want the color to end up. Be careful not to add too much acid or it will turn...

Butterfly Pea flowers don't add any flavor on their own, they're mainly used for color adjustment.

K Meta & K Sorb will NOT stop an active ferment. Best to wait it out. Take gravity readings once a week. When you have 3 consecutive readings, then re-dose with K Sorb. If you plan to add more fruit or backsweeten, wait @ least 24 hrs. after adding the K Sorb. I hope this helps you. Happy...

Love that glass!

To answer your question, yes, it can be left in too long. I typically leave fruits in no longer than 10-14 days max., depending on the fruit. Freezing fruit beforehand helps to break down the cell walls & makes it easier for the yeast to access the fermentable sugars. Stone fruits, (fruit...

How does it smell? If it passes the smell test, move on to the taste test. The white film is nothing to worry about, (usually leftover bits of pollen or other stuff that doesn't get dragged down with the rest of the yeast in the lees), unless it's fuzzy...then you could have issues. It looks...

Congratulations on your entries. I hope to enter a contest sometime soon.

Definitely read the BOMM (Bray's One Month Mead) thread. Its one of, ( if not THE longest thread in here), but worth the read. Bray Denard uses Wyeast 1388, Belgian Strong Ale Yeast. Lots of great information in there. I've been a big fan since I started making mead.

It looks like krousin, ( a layer of spent nutrients & other things the ferment has already gotten its use from), normal to see around the top edge like that. Mold would be fuzzy. Looks fine👍

I just finished off a 3 year old bottle of 16.8% meadowfoam mead, age really make that one very enjoyable. It was delicious, but way too hot when it was young.

How big is your batch size? Remember, juice typically has a gravity of 1.050ish. Take a reading of the juice you intend to use & adjust your honey additions from there. Most honey typically gives .035 points/lb/gallon of must. If you're starting with a gravity of 1.050, 3-4 lbs of honey will...

I have made a peach/mango, but not with apples. Peaches are a rather delicate flavor that requires a fairly large amount of fruit for the flavor to come through strong (I like to use no less than 6 lbs/gallon of must) . I have revised my fruit additions so 1/3 of the total weight of the fruit...

My experience has been approximately 10-12 lbs will get you about a gallon of liquid, but again, that's just my experiences. I have 32 lbs of white fleshed peaches, 14.5 lbs of organic yellow peaches, & about the same of organic nectarines, along with a bag of dried unsulfured apricots, minus...

You're welcome. Happy to help when I can. :thumbsup: :cool:

I'm not exactly sure I understand this correctly. Are you looking to make the water a syrup flavored water & make your mead from that? Is this Maple syrup you're looking to dilute? If it is, I would recommend using straight water & honey to ferment with & backsweeten with your syrup. Maple...

Almost all, if not all commercial yeast produced today is grown in a lab, which would have nothing to do with any kind of historical mead. Historical meads would have been made using a wooden spoon/stir stick that they thought was the magical tool that made their batch ferment. If you want true...

Was the batch a traditional (honey, water, yeast)? Or did it have fruit? How long has it been in secondary? Do you have the means to cold crash? I've had traditionals take anywhere from 3 days to 2 months to drop everything out of suspension.